Late Summer Focaccia Ingredients 2 PACKETS ACTIVE DRY YEAST 2¼ CUP WARM WATER 5-1/2 CUPS (ABOUT 27 OUNCES) ALL-PURPOSE FLOUR PLUS MORE FOR HANDLING THE DOUGH 2 TEASPOONS SALT 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, FOR THE BREAD BOWL FOR THE TOPPING 2 CUPS SWEET PEPPERS SLICED 3 CLOVES GARLIC CHOPPED 2 CUPS RIPE CHERRY OR GRAPE TOMATOES, CUT 1/4 CUP FRESH BASIL ½ CUP EXTRA-VIRGIN OLIVE OIL OR AS NEEDED 1 TEASPOON COARSE SEA SALT OR KOSHER SALT OR AS NEEDED ½ TEASPOON DRIED OREGANO
METHOD Mix yeast and water. Let sit for 4 minutes or bubbly. Mix salt and flour add yeast and water mix. Using a mixer or by hand. Fold dough until smooth. Oil large bowl with the 2 tablespoons of oil add the dough covering with a towel and let sit in a warm place for 1 hour or doubled in size.
Mix topping and let sit at room temp.
Punch down dough and spread on a cookie sheet. Let proof for another 30 min.
Punch down with fingers and add topping proof for another 30 minutes.
Bake 425 for 25 minutes turn and add any 10-15 minutes.